The new BAKERLUX SHOP.Pro™ convection oven is part of a range designed for exceptional baking results.
Available in 3 and 4 tray 460×330 models and 3, 4, 6 and 10 tray 600×400 models, the series fills a gap in the market for innovative convection ovens, bringing the latest smart technology to provide a modern baking solution.
The ovens have a sleek design and with a choice of ventless or waterless hoods and optional accessories such as a prover, they can even be built into a housing unit, which is perfect for front-of-house bakery.
Unox’s ‘Data Driven Cooking’ collects information, monitors usage patterns and provides users with a daily report.
BAKERLUX SHOP.Pro™ is a range of ovens designed for baking frozen baked foods in commercial spaces, where timing is crucial and volumes are vast.
BAKERLUX SHOP.Pro™ is the ideal solution for supermarket bakery departments, convenience stores and fast food chains.
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SILO – a pre-industrial food system – is a restaurant, bakery, brewery and cafe in Brighton. Head Chef Douglas McMaster aims to provide quality foods through the purity of ingredients and a primitive diet-centred approach using both modern and ancient techniques.
The idea for SILO came from the desire to innovate the food industry by showing respect for the environment, the way foods are produced and the nourishment given to the human body.
Chef Douglas describes the concept:
“At SILO we believe in the purity of the ingredients and trusting in natural cultivation systems to determine what and how to cook. We have a large network of ethical farmers, growers, waste management companies, tea traders, chocolate makers and coffee makers, and we work as a group to avoid creating any waste. On our journey to zero waste, we have discovered a system of primitive food production which supports a healthy lifestyle and eliminates packaging, and has also helped us understand how we prepare food using all of the ingredient. We grind our own flour, use unpasteurised milk and produce our own butter and cheese, so basically we aim to create excellent dishes with as little environmental impact as possible ”
Douglas originally became a chef because of his love of the kitchen environment, which began in his childhood. After leaving school, Douglas started working in a hotel restaurant in a small English town, and for 12 years he worked in professional kitchens.
Douglas is passionate about caring for the environment and as Unox ovens are produced using solar energy they were an obvious choice. Douglas finds the accurate and quick steam injection and uniform baking especially useful for making SILO’s excellent bread. With two ChefTop XVC305EP ovens, Douglas makes the most of the ingredients at his disposal to offer high quality baked products. The reduction in energy costs financially as well as environmentally is a great benefit to SILO.
UNOX has had huge success with its disruptive products. Enrico Franzolin, his daughter Chiara Franzolin and son-in-law Nicola Michelon talk to Michael Jones of Foodservice Consultant magazine about keeping it simple. Read more
PHILOSOPHY OF BLACK STAR PASTRY.
In 2008 Christopher Thé opened his own boutique patisserie Black Star Pastry, located in Sydney, which has flourished and garnered critical praise locally and internationally. Black Star Pastry is about real food. It works the old fashioned way, handmade with love and integrity, striving to capture the beauty contained in nature and bring it to its clients with as little tinkering as possible. Having a strong background in gastronomy and technique, the rebellious creativity of the chefs allows them to break rules and see things in a way others don’t. Through simplification and focus on the marriage of flavours, Black Star Pastry is forever striving to evoke that perfect moment, when you taste something so good your brain freezes and time stands still. Black Star Pastry is the home for deliciousness and is the place to go in Sydney – it’s fun, it’s family friendly and it’s never boring.
All of the dishes are special. The patisserie sources their own produce from market in order to get only the best quality which is in tune with the seasons. Black Star does not use flavourings, dyes or anything unnatural in their food. The purpose is to taste immediacy, freshness and life. Black Star has become famous for its Strawberry Watermelon Cake, the most photographed cake of Australia, if not the world. The patisserie also caters to vegans – another unique speciality is the Vegan Chocolate Popcorn Cake. A dense but soft and fudgy chocolate cake, glazed with cocoa syrup and then decorated with caramelized salted popcorn and freeze-dried raspberries. Black Star also prepares multi-tier cakes for larger events such as weddings, christenings and office parties.
THE CHEF. Chris Thé.
Born in 1972 in Haberfield, Chris Thé has lived in Sydney all his life. To pay his way through university, Chris worked as a kitchen hand and even as he was completing his degree in psychology at Sydney University he knew his path lay in cooking and worked his way up to become pastry chef at Bel Mondo, Claude’s and also Quay Restaurant. Chris is driven by a taste-up philosophy of food design, rather than appearance, and this can be experienced in every piece of deliciousness he creates. But he does not stop there. In fact Chris and the Black Star team aim to promote the values of community, art and a deep philosophy of life.
AWARDS & PRIZES.
• Best Pie in Australia – Food Service Magazine 2013
• Best Sweet Spot- SMH Good Food under $30 Awards 2013
• Inner West Business Awards 2013/ 2012- Most Outstanding Bakery/ Café Shop
• Best patisserie café – SMH Good Café Guide 2011
• No 1. Meat Pie – SMH Sydney Magazine July 2011
• No 1. Patisserie – Time Out Magazine 2011
• Best Cheap Eat – Time Out Magazine 2010
• Australian Small Business Champions – Bakery/ Cake Store